I’d like to introduce you to an incredibly talented and creative pastry chef from Thessaloniki, Greece. I had the pleasure of interviewing Dimitris about his passion in the kitchen, his favorite desserts, and much more. Be sure to check out this wonderful conversation and enjoy!

Dimitris Banis- Pastry Chef- Thessaloniki, Greece

Interview with Pastry

Chef Dimitris Banis

1. How long have you been a pastry chef?
I have been a pastry chef since 1998.

2. What school did you attend?
I completed two pastry programs and received diplomas from both. The first was the College of Tourism Professions in Heraklion, Greece, where I earned a diploma in Pastry and Bakery Arts. The second was at the à‰cole Nationale Supérieure de la Pà¢tisserie in Yssingeaux, France, where I received a diploma in French Pastry Arts under the guidance of Alain Ducasse and Yves Thurià¨s.

3. What is your favorite pastry to make?
I love all desserts, but I especially enjoy making tarts. One of my favorites is the Sicile, which includes Chantilly pistachio, framboise coulis, and pistachio crà¨me.

4. Who inspired you to become a pastry chef?
I caught the kitchen “virus” from my parents, who are both incredible cooks. However, my professional inspiration has always been Yves Thurià¨s and his magnificent creations.

5. What is your favorite quote?
“Give and take.”

6. What advice would you give to aspiring pastry chefs?
If you truly want to pursue this career, stop watching all those TV shows—they don’t reflect the reality of a professional kitchen. Be patient and meticulous, especially during your first years in the industry. The kitchen can be a stressful place, but it’s also filled with passion. And as we all know, sometimes our passion can be extreme.

7. If you had one recipe to share, what would it be and why?
I would share a traditional éclair recipe. Choux pastry allows for endless creativity with different fillings and decorations, making it a fantastic base for experimentation.

8. Where are you currently working?
I am currently the Pastry Chef at Etihad Stadium in Melbourne, Australia.

9. Is there anything you’d like to say to our readers?
Food is passion. It’s family, love, necessity—it’s everything. It’s part of our daily lives. Keep cooking, and always be open to new flavors. Don’t be afraid to try unfamiliar ingredients. Cook with your friends and loved ones—it’s one of the greatest joys.

A big thank you to Chef Dimitris for joining Kouzounas Kitchen and sharing this inspiring interview.
I truly enjoyed seeing your beautiful pastry creations—they’re absolutely mouthwatering! I already feel inspired to head into the kitchen and make some éclairs. Keep up your amazing passion, Dimitris. I hope to one day see you open a bakery or restaurant of your own—or maybe even collaborate with Kouzounas Kitchen!

For those of you in Melbourne, don’t miss the chance to try Dimitris’ exquisite pastries at Etihad Stadium.

Have questions or comments? What did you think of the interview? Is your mouth watering too? Let us know below! 😊

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